MISSION RESTAURANT CATERING MENU

 

ON THE TABLES

Cheese board, cured meats with fruit and crackers 3.00

Baskets of chips with salsa and guacamole 2.50

Queso fundido- hot cheese dip with roasted green chiles 2.00

 

PASSED HORS D’OUEVRES

Individual “nachos”- corn chips filled with black bean dip, cheese, salsa and crema 1.00

Empanadas- spinach and smoked gouda or potato and chorizo 1.00

Baked chorizo stuffed mushrooms 1.50

Mexican meatballs with tomato-chipotle sauce 1.50

Grilled ancho-honey bbq or jerk chicken skewers 1.50

Spiced shrimp and avocado crostini 2.00

Skewered bay scallop and mango ceviche 2.00

Miniature crab cakes with lime-avocado aioli 2.00

Tequila-cured salmon gravlax on a plantain chip 2.00

Quesadillas- filled with cheese and meat or vegetables 2.00

Fried calamari with sriracha-lime aioli 2.00

 

BUFFET ENTREES

Marinated, sliced, beef tenderloin with chimichurri sauce & pickled red onions 15.00 Substitute skirt steak 14.50*

Marinated, top round London broil with smoked chile-tomato compound butter 7.00*

New Mexican spice-rubbed, pork tenderloin with ancho-bourbon sauce 6.00

Smoked pork tenderloin with peach bbq sauce 6.00

Grilled, jerk pork tenderloin or jerk chicken, with pineapple salsa 6.00

Chicken escabeche- braised with carrots, onions, jalapenos and wine 6.00

Grilled, margarita chicken- marinated in lime juice and tequila. Served with mango salsa 7.00

Mango chicken finished with a fresh mango, shallot, white wine, cream sauce 7.00

Breaded, stuffed chicken breast with ham and manchego cheese, roasted poblano cream sauce 8.00

Grilled salmon filet with ancho-honey glaze 10.00*

Grilled mahi mahi with soy-rum glaze and grilled pineapple salsa 9.00*

Plantain coated grouper filets with spicy house-made tartar sauce 12.00*

Vegetarian stuffed peppers topped with melted cheese in Mexican tomato sauce 6.00

SIDE DISHES-HOT

Cuban-style black beans and rice 1.00

Coconut rice 1.00

Southwest pasta with grilled vegetables in chipotle cream sauce 2.00

Roasted sweet potatoes with ancho-honey glaze 1.50

Mashed potatoes- poblano, roasted garlic or chipotle 1.50

Roasted or grilled seasonal vegetables 2.00

Roasted broccoli 2.00

Sautéed green beans 2.00

Cornbread 1.00

 

SIDE DISHES-COLD

Mission salad- romaine, tomatoes, cucumbers, Manchego, sherry vinaigrette 1.50

Mambo salad- romaine, oranges, avocado, radishes, red onion, pineapple-cilantro vinaigrette 2.00

Black bean, corn and sweet pepper salad with cumin vinaigrette 1.00

Cabbage slaw- creamy or vinaigrette1.00

*prices are subject to changes in the market

© 2016 by The Mission Syracuse.